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3 Day Coconut Cake

A rich and moist coconut cake that takes three days to make, layered with coconut flavor and topped with toasted coconut.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 days
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter softened
  • 1 cup coconut milk
  • 3 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 ½ cups shredded coconut
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 cup toasted coconut for topping

Equipment

  • 2 round cake pans (9 inches)
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Cooling rack
  • Plastic wrap
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour the cake pans to prevent sticking.
  2. In a large bowl, whisk together the flour, baking powder, and sugar.
  3. In a separate bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time.
  4. Gradually add the dry ingredients to the butter mixture, alternating with coconut milk.
  5. Gently fold in the shredded coconut until evenly distributed.
  6. Pour the batter into prepared pans and bake for 25 minutes or until a toothpick comes out clean.
  7. Remove the cakes from the oven and let them cool for 10 minutes, then turn them out onto a cooling rack.
  8. Whip the heavy cream and powdered sugar until soft peaks form and frost the cooled cakes generously.
  9. Top with toasted coconut and allow the flavors to meld overnight.

Notes

Let the cake sit for 24 hours after frosting for the best flavor and texture.